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This simple and delicious chocolate chip bundt cake is drenched in a chocolate ganache glaze for decadence in every bite. Even better, this recipe starts with a cake mix, so it’s always easy to make!

Sliced chocolate chip bundt cake set on a white cake plate. A cup of coffee is visible in the background.

Every time I share a recipe on social media that starts with a cake mix, I get someone commenting something along the lines of: It’s not baking if you use a boxed mix!

I’m here to tell you that it is baking. You end up with a delicious cake or cupcakes or cookies…tell me how that isn’t baking?

There are tons of reasons why someone might choose to bake with a mix, and all of them are valid. Whether they are a beginner baker, are short on time, or don’t have the dexterity to measure out a ton of ingredients, it doesn’t matter.

Slice of chocolate chip bundt cake next to a dollop of whipped cream on a white plate.

Baking with a cake mix is still baking. And it’s delicious!

This chocolate chip bundt cake is just one example of how you can start off with a mix and end up with a cake that no one would guess came from a boxed mix. The final cake is moist and delicious and super decadent with all of the mini chocolate chips and the chocolate ganache glaze.

So if you’re looking for an easy bundt cake that everyone will love? You’ve found it.

Cake server lifting up a slice of chocolate chip bundt cake from the whole cake.


I first developed this chocolate chip bundt cake recipe when I was pregnant with our oldest daughter and didn’t have the energy to do much of anything.

Lucky for me, my doctored cake mix was made for times like that. 

I most often doctor up cake mixes for cupcakes, but it works great for sheet cakes, layer cakes, and bundt cakes as well. It’s super versatile!

Chocolate chip bundt cake ingredients arranged on a marble countertop.

For this one, I use a yellow cake mix and vanilla pudding mix and pair them with tons of mini chocolate chips. I like using the mini chocolate chips in this cake because you get chocolate in every single bite.

I finish off the cake with a simple chocolate ganache glaze to really take it over the top.

Between the moist cake, the chocolate chips in every bite, and the luscious glaze, no one would ever guess that this decadent chocolate chip bundt cake started as a cake mix! 

Cake batter base for chocolate chip bundt cake in a white mixing bowl.


This chocolate chip bundt cake is the perfect cake for anyone who adores my favorite chocolate chip cookies or chocolate chip blondies. And it’s so easy to make!

Ingredients you’ll need

To make this cake, you will need:

  • 1 (15.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 3/4 cup sour cream
  • 3/4 cup vegetable oil
  • 3 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/2 cup warm water
  • 2 cups mini chocolate chips
Chocolate chip bundt cake batter in a white mixing bowl on a marble countertop.

If you don’t have sour cream on hand, you can substitute plain greek yogurt instead.

You can use 2 cups of regular milk chocolate chips instead of the mini chocolate chips, but just keep in mind that they won’t disperse throughout the cake like the mini ones do in the photos. 

Whisk until smooth, then add in the vanilla. Let cool for about 5-10 minutes, until the ganache has thickened but is still pourable. Spoon it over the cake and enjoy! 

Unbaked chocolate chip bundt cake batter in a bundt pan, ready to go in the oven.

Making this recipe

Grab your favorite bundt pan and coat it well with nonstick cooking spray. I prefer to use a 12-cup bundt pan for this recipe, but a 10-cup will work – it will just be very full.

Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat together the cake and pudding mixes with the sour cream, oil, eggs, vanilla, and water.

Beat this mixture for about 2 minutes, until well combined. Switch to a spatula and fold in the chocolate chips.

Baked chocolate chip bundt cake cooling on a wire rack next to a bowl of chocolate ganache glaze.

Pour the batter into your greased bundt pan and bake for about 50-55 minutes. The chocolate chip bundt cake is done when the top springs back lightly when touched and a toothpick or cake tester inserted into the center comes out clean.

Let the cake cool in the pan for about 20-30 minutes, then invert it onto a wire rack to cool completely.

Once the cake is cool, make the chocolate ganache glaze by pouring hot cream over semi-sweet chocolate chips. Let this sit for 5 minutes.

Chocolate chip bundt cake topped with chocolate ganache glaze.


If you’re like me and enjoy using a cake mix as a well-deserved shortcut every now and then, you’ll want to check out these other doctored cake mix recipes for all seasons of the year:

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Two white plates holding slices of chocolate chip bundt cake next to a cup of coffee.
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Chocolate Chip Bundt Cake

By: Jamie
4.59 from 17 ratings
Prep: 20 minutes
Cook: 50 minutes
Cooling Time: 1 hour
Total: 2 hours 10 minutes
Servings: 12
This simple and delicious chocolate chip bundt cake is drenched in a chocolate ganache glaze for decadence in every bite. Even better, this recipe starts with a cake mix, so it’s always easy to make!


  • 1 box yellow cake mix 15.25 ounces
  • 1 box instant vanilla pudding mix 3.4 ounces
  • ¾ cup sour cream
  • ¾ cup vegetable oil
  • 3 large eggs lightly beaten
  • 2 teaspoons pure vanilla extract
  • ½ cup warm water
  • 2 cups mini chocolate chips

For the Glaze

  • 4 oz semi sweet chocolate chips
  • ½ cup heavy whipping cream
  • 2 teaspoons pure vanilla extract


  • Preheat oven to 350°F. Coat a 10- or 12-cup bundt pan with non-stick cooking spray.
  • In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined. Fold in chocolate chips. Pour batter into prepared bundt pan.
  • Bake in preheated oven for 50-55 minutes or until the top of the cake springs back when lightly touched. Allow cake to cool in pan for 30 minutes before inverting onto a plate or cake stand.
  • Once cake is cool, prepare the chocolate glaze.

For the Glaze

  • In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
  • Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in vanilla. Allow to cool for 5-10 minutes, until thickened but still pourable. Do not let the glaze sit for too long or it will harden up before you spoon it over the cake.
  • Spoon the glaze over the bundt cake, allowing it to drip down the sides.



Serving: 1slice, Calories: 596kcal, Carbohydrates: 70g, Protein: 6g, Fat: 33g, Saturated Fat: 13g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 66mg, Sodium: 409mg, Potassium: 120mg, Fiber: 2g, Sugar: 48g, Vitamin A: 367IU, Vitamin C: 0.4mg, Calcium: 160mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.59 from 17 votes (15 ratings without comment)

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  1. Colleen says:

    If you use the chocolate chip Bundt cake recipe to make mini Bundt cakes, how should the baking time be altered?

    1. Jamie says:

      Hi Colleen – I haven’t tried this so I can’t attest to the time adjustment needed. Most cupcakes bake in around 18-22 minutes, so possibly somewhere in that range, but I can’t say for sure. If you try it, I’d love to hear how it turns out for you! Happy baking –

  2. Nichole @ Green Cuisine Queen says:

    This sounds so delicious! My boyfriend also has a thing for chocolate chips AND chocolate chip cookies, so I might have to try this one out! ;) Thanks for sharing!

    1. Jamie says:

      Thanks so much for stopping by, Nichole!


  3. Gemma says:

    I loved this recipe! Thanks for the great recipe!

    I really like the layout of your blog, the attention to detail of the different types of foods that you have put up for everyone to enjoy.

    I also like it because its not just cooking and baking recipes it gives blog readers/subscribers tips such as how to preserve your fresh herbs etc.

    1. Jamie says:

      Thanks so much for the feedback, Gemma – I am happy to hear you enjoy My Baking Addiction! Have a delicious day.

  4. Shelly (Cookies and Cups) says:

    This looks so yummy!

  5. Tabitha says:

    Mmm I love grilled cheese and tomato soup! I also love your doctored cake mix recipes! I’ve made the peanut butter cup ones several times. FYI, I use plain 0% fat Greek yogurt instead of sour cream, and it tastes just as amazing, with an extra kick of healthy protein! :)

  6. Alex says:

    This cake looks so tasty! I love chocolate chips in anything! That crock pot will come in handy when the baby arrives!

  7. Lindsey @ American Heritage Cooking says:

    That’s so exciting that you and your hubby are expecting! Congrats! You should definitely use this time to put your feet up and eat as much grilled cheese as you want. Mmm that sounds really good…but so does this bundt cake!

    Random question: what recipe plugin do you use? I have been having this on going war with mine and I finally just gave up.

  8. key2cakes says:

    Congrats, on your little bun in the oven!! The cake looks divine, can’t wait to try it.

  9. Heather H. says:

    Oh please tell us where you go the CUTE white and blue forks?! That blue color is my signature…and I could use some new silverware!

    1. Jamie says:

      I picked them up at World Market. I hope this helps – thanks so much for stopping by!

  10. Celeste says:

    This sounds so tasty and easy too! Thanks for sharing it with us and wishing you lots of rest and happy times during your pregnancy.

    1. Jamie says:


      Thank you so much! Have a wonderful day!